Friday, February 1, 2008

Another one of Donna Hay’s wonderful baked risottos – I think I got a little lazier after I started making risottos this way.

Some of you know that risotto is my favorite food and I don’t need an excuse to make them; but this one was made especially for this Monthly Mingle – an event hosted by the lovely and talented Meeta. This time, the theme is comfort foods and to me nothing is more comforting than risotto. Oh, and my mom’s rice pudding.

Preheat the oven to 180ºC/355ºF. Place the butternut squash, oil, salt and pepper in a bowl and toss to coat. Transfer it to a baking sheet and bake for 25 minutes or until golden and tender. Set aside.
Place the bacon on a dish, between paper towel and microwave for 1 ½ minutes or until crisp. Let it cool, then break it into small pieces using your fingertips. Set aside.
Place the rice and stock in a 22x30cm (8½ x12in) 10-cup (80fl) capacity baking dish* and stir to combine. Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. Add the parmesan, salt, pepper, butternut squash, bacon and basil and stir to combine. Drizzle with butter and serve immediately.

* I used a deep bowl instead – I thought it would be easier to mix the ingredients in it than in a rectangular baking dish

Okay, I finally may have to try risotto, Patricia. You got me with the B word--bacon. And then I saw the no-stir cooking and I was hooked. I'm curious, though. Any reason not to just fry the bacon and drain it on paper towels?

Baked risotto... what a great technique. The flavors are also very unique with bacon, butternut squash and basil... all B's! We make an Asian risotto with cauliflower and mushrooms. It's made with sweet sticky rice and also requires no stirring.

Baking the risotto would have those purists cringing in their high heels. I think baking would simplify the whole process and you can get on with other things like making dessert :)..which had to be your second favourite thing :)

You had me at bacon. And this seems so easy, and looks so tasty. And here I am, laboring over my risotto for 45 minutes at a time, like a fool.

I wonder if you could do this in a bigger pan to get a thinner layer of risotto, chill the whole pan down, the cut out individual risotto cakes and fry 'em? I further wonder if I'll do that next weekend!